Sessions

This thesis analyses the food safety risks associated with farmers’ markets. The study covers regulations applicable to small-scale food producers, good hygiene practices, producers’ operational practices, and consumer expectations. The literature review discusses the conditions of participation in farmers’ markets, the role of consumer trust, the importance of maintaining an uninterrupted cold chain, appropriate hand hygiene practices, the proper use of equipment, the risks associated with food sampling, and the essential role of traceability. A separate chapter presents the differences between national regulatory systems within the framework provided by harmonised European Union legislation.

During the research, 49 food retail stalls were examined. The survey assessed the on-site conditions of the markets, the availability and implementation of handwashing facilities, maintenance of the cold chain, cash-handling practices, the use of utensils and packaging materials, food sampling procedures, and the identifiability of vendors.

Among the 12 vendors offering dairy products, deficiencies related to refrigeration were observed in 8 cases, representing 66.7% of the vendors concerned. At four stalls, refrigeration equipment was available but was not switched on. In some cases, the refrigeration capacity was insufficient in relation to the quantity of products being stored. Vendors could not be clearly identified in 13 of the 49 cases, thereby compromising product traceability. Other observed deficiencies included the use of tobacco products in the immediate vicinity of food, eating and drinking over exposed products, the presence of insects at sales counters, and products without appropriate labels or markings. In some cases, food products and cash were handled while wearing the same gloves. Raw and smoked products were also frequently cut using the same knife and cutting board. Based on the observations, the most significant food safety risks were the recurrent interruption of the cold chain and inadequate personal hygiene practices.

The findings indicate that the deficiencies identified at farmers’ markets are not isolated incidents but reflect recurring and systemic practices. Therefore, reducing food safety risks requires targeted hygiene training for small-scale producers, together with more consistent monitoring and enforcement by market operators and competent authorities.

Keywords: farmers’ market, small-scale producer, food hygiene, good hygiene practice, refrigeration, cross-contamination, traceability.